RCI-BR.005.0420.001

Mocha Dream Bars

easy, and no bake. If you don't have any espresso, regular instant coffee granule can be used.

vegetariannut-free
Prep5 min
Cook10 min
Total15 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Preheat oven to 350°F (175°C). Melt 3/4 cup butter in a saucepan over low heat, then stir in graham cracker crumbs, chopped macadamia nuts, and shredded coconut until well combined.
2
Press the graham cracker mixture firmly into the bottom of a 9x9-inch baking pan to create an even base layer. Bake for 8-10 minutes until lightly set.
9 minutes
3
While the crust bakes, prepare the filling by combining 1/2 cup sugar and 6 tablespoons ground espresso powder in a bowl, mixing thoroughly to distribute the espresso evenly.
4
In a separate bowl, whisk together the beaten egg and 1 teaspoon vanilla extract. Add the sugar-espresso mixture to the egg mixture and stir until smooth.
5
Melt 1 tablespoon butter with 1 tablespoon baking cocoa in a small saucepan over low heat, stirring constantly until fully combined and smooth.
6
Fold the melted butter-cocoa mixture into the espresso-egg filling, stirring gently until no streaks remain.
7
Remove the partially baked crust from the oven and pour the espresso-mocha filling evenly over the top. Bake for 12-15 minutes until the filling is set but still slightly fudgy in the center.
13 minutes
8
Remove from oven and allow the bars to cool completely in the pan, approximately 30-40 minutes.
9
While bars cool, prepare the frosting by sifting 2 cups icing sugar into a bowl. Add 2 tablespoons hot espresso and stir until smooth and spreadable, adjusting consistency as needed.
10
Spread the espresso frosting evenly over the cooled bars. Chop 3 ounces semisweet chocolate finely and sprinkle over the frosting as a garnish.
11
Allow the frosting to set for 10-15 minutes before cutting the bars into 16 squares (4x4 grid) or desired portion size.
12 minutes

What Makes This Variant Distinct

  • Original variant

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